Creamy Coconut Eggplant Curry

Name: Creamy Coconut Eggplant Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American, Indian
Ingredients: 5 tablespoons olive oil ((or as needed), divided); 1 1/2 pounds eggplant, (cut into 1-inch pieces); 1 medium onion, (diced); 3 garlic cloves, (minced); 2 teaspoons freshly grated ginger; 1/2 serrano pepper, (seeded and minced (optional)); 2 teaspoons garam masala, (plus up to 1 additional tablespoon, to taste); 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 1 (14 ounce or 400 gram) can fire roasted tomatoes; 1 (14 ounce or 400 ml) can full-fat coconut milk; 1 (14 ounce or 400 gram) can chickpeas, (drained and rinsed); 2 tablespoons tomato paste; 1 teaspoon sugar; 1 tablespoon lemon juice; 1/2 teaspoon salt, (plus more to taste); 1/4 cup fresh cilantro; Cooked rice, (for serving)

Instructions

Prep:20minCook:40min

This easy eggplant curry is made with tender eggplant and hearty chickpeas in a creamy tomato-based sauce. It's bursting with flavor and easy to make!

Updated at: Fri, 04 Sep 2026 07:26:33 GMT